This site advised me that it will make my jerky more tender, without the sweetness of using sugar

Hi from Downunder

I am new to this, and i am reading about the glycerine approach

I am a diabetic, and wish to better understand this process.

I was planning to take 5kg of Topside Round, and cut it 1/4 inch thick ( 7 cm )

Add 900ml of Glycerine
Add 100ml of Water to top up the soluble liquid to 20%
Add 12.5grams of Jerky Cure
Add 300gramsn of Jerky Seasoning

Blend the solution, and add the Jerky and then add it to the marinator for 40 minutes or until
all of the solution is absorbed by the Beef.

My question is:

1. If i tenderise the meat, will this add more absorption, or negatively impact yield on dehydration
2. Are my calculation above correct 20% water is replaced by 18% Glycerine and 2% Water, or do i need more water to be added

I am only dehydrating, my unit goes to 190F, what should my drying schedule be, and how long should i
run the drying process for.